Kabocha Puree- vegan

Kabocha has a velvety texture when pureed.
We are in the process of picking our crop of pumpkins- we have so many this year my husband worked out that we need to eat 3 small or one large one every week until March to use them all! (So if you have any pumpkin recipe ideas, please let us know...) We served this puree with steamed runner beans, rice and peas and baked beancurd sticks with peppers and sweetcorn for a rather eclectic Sunday dinner!

(Serves 4-6 as a side)
1 kg kabocha, blue hubbard squash or similar, peeled and roughly diced
1 tab olive oil
1 cup water (1 cup=250ml)
1 tsp each of cinnamon, ginger, paprika, sweet smoked paprika
1 1/2 tsps seasalt
1/4 tsp coarse black pepper
  • Saute the pumpkin in the oil for about a minute, then add the spices and stir well.
  • Add the water and seasalt. Cover and gently simmer.
  • When all the liquid has been absorbed and the pumpkin is soft, mash or blend it to a puree- we left ours quite coarse.
  • Serve immediately (or transfer to a heatproof dish to keep warm).


  1. Amazing texture. This looks as good as halwa (spicy one, so even better!) :)
    One of my favorites with pumpkin is a simple dal+pumpkin recipe that they serve in the prasad lunch in some Orissa temple - which my husband has 'reverse-engineered' :) Basically, just soft cook some chana dal with roughly chopped, large pumpkin pieces, add a tadka of jeera, fresh ginger. (Some spinach to be cooked in as well- though I rather think you will give that a miss!) ;)

    1. Thanks for your comment and recipe idea :) The temple chana dal sounds really good- will definitely try it, so thanks again for that- and you're right: I'd probably give the spinach a miss, or maybe make sure it was blended in a lot, to hide it!! Actually, you just gave me another idea when you said halwa- maybe a sweet/ dessert??

  2. How do you bake your tofu?

    1. Hi, I usualy slice or cube the tofu and marinate it in something like soy sauce and ginger, then bake it in a hot oven on an oiled tray.


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